Ingredients:

  • 25g bread flour (for tangzhong)
  • 100g whole milk (for tangzhong)
  • 350g high-protein bread flour
  • 50g whole wheat flour
  • 100g active sourdough starter
  • 160g lukewarm water
  • 40g wildflower honey
  • 40g unsalted butter, softened
  • 9g sea salt
  • 1 tbsp melted butter (for glaze)
  • 1 tsp honey (for glaze)

Instructions:

  1. Prepare the Tangzhong. In a small saucepan over medium heat, whisk 25g bread flour and 100g milk constantly until it forms a thick, pudding like paste. Note: Do not let it boil; just wait for the whisk to leave distinct tracks in the mixture.
  2. Initial Mix. In a large bowl, whisk the lukewarm water, 40g honey, cooled tangzhong, and active starter until the starter is fully dissolved and the mixture is milky.
  3. Autolyse. Add the bread flour and whole wheat flour to the wet mixture. Mix until no dry flour remains and a shaggy mass forms. Cover and let rest for 30 minutes.
  4. Incorporate Salt and Butter. Add the 9g sea salt and 40g softened butter to the dough. Knead by hand or with a mixer until the dough is smooth, elastic, and passes the windowpane test.
  5. Bulk Fermentation. Cover and let the dough rise in a warm spot (about 75°F/24°C) until doubled in size. Perform stretch and folds every 30 minutes for the first 2 hours to build strength.
  6. Shaping. Gently degas the dough on a lightly floured surface. Shape it into a tight log by rolling it up and pinching the seam. Place in a greased 9x5 inch loaf pan.
  7. Final Proof. Let the dough rise until it reaches 1 inch above the rim of the loaf pan.
  8. Baking. Bake at 375°F (190°C) for 35-40 minutes until the internal temperature reaches 200°F.
  9. Glaze. Immediately after removing from the oven, brush the top with a mixture of 1 tbsp melted butter and 1 tsp honey for a golden, soft crust.